And 'ready to land in New York, Miami and Sydney the group of competitors Eataly. He has already exported its business model, with the franchising formula, in Boston and Ridgewood in New Jersey. But also it expands within the domestic borders, and aims to Florence, Trieste and Bologna.
After the openings in New Jersey and Boston, the franchise gastronomical headquartered near Rimini prepares to land in New York, Miami, Sydney and in the Emirates.
Focus "the Italian good life" in workshops 100 square meters, bringing to the world the excellence and knowledge of the culinary tradition of our country. Italian taste, created in 2006 by António Gaetani, a manager with a background in publishing and a passion for good food, was born in the same years of Eataly, but is in some way his predecessor ideal, or its overcoming: nothing remotely resembling a supermarket, but rather a selection of small production Italian quality in an environment friendly, similar to neighborhood shops of the old days, where there is room to listen to the stories of products, socialize, taste, taste . A format that has taken its distance from San Giovanni in Marignano, Rimini, and has already billed, although still small, is growing at the rate of 30-40% per year. So much so that the company aims by the end of 2015 to spend 6 to 20 shops, with openings in New York, Miami, Sydney, and in Italy in Florence, Trieste and Bologna.
"It all started in 2006, when I decided it was time to change his life and devote myself to my passion. A survey which I commissioned, found that the market for small productions typical Italian was growing by 4.5% a year, but it was structured: the goods were sold within the provincial borders, the wines of the smaller wineries came up to the wine bars of the surroundings, "says Antonio Gaetani, founder and CEO of Italian taste. His company took action right here, providing hundreds of small producers that springboard to markets that they could never achieve through their own efforts.
And the choice of products was dedicated the largest investment: about 1 million Euros to find a thousand specialties of a total of 4,700 typical Italian products: "We bring the world our rarity, cold cuts of pork black Sicilian, with a fat that melts at 17 degrees, cheese tanned Roman, with two thousand years of history behind it. Here customers will never find brands already known and with big productions. " For the selection, continues Gaetani, "we considered three aspects: the story behind the products, traditional production methods and the use of local raw materials. Dedicating myself to this activity, I discovered a variety food that also Italy in time forgot. " Therefore, after a first opening test in Valencia, Spain, in 2012 the first workshops of Italian taste were born right in our country: in Rome, Milan, Cava dei Tirreni.
After opening in early May to Ridgewood (New Jersey) and in recent weeks in Boston, the company continues to look at America and prepares to land in Australia and the United Arab Emirates, dreaming of Japan. The goal is to reach the 14 new openings a million euro turnover. With the same formula - "a franchise that, given the times, requires a small investment and is for everyone" - and the same concept, combining retail and tasting. "In our shops you do not have to just find the specialty, but breathe air that smells of Italy. Abroad they are hungry for true Italian spirit, of our histories and traditions. Is that what we want to convey to people. " To this end, the company is focusing on the training of those who work in the stores, with lectures and a period of coaching in the shop.
[Source: repubblica.it]
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